https://tii.la/JJ17
Ingredients:
4-6 large eggs
2 onions, finely chopped
2 tomatoes, finely chopped
2-3 cloves of garlic, minced
1-inch piece of ginger, minced
2-3 green chilies, slit (adjust to taste)
1/2 cup plain yogurt
1/2 cup water
2 tablespoons cooking oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon turmeric powder
1 teaspoon chili powder (adjust to taste)
1 teaspoon coriander powder
1/2 teaspoon garam masala
Salt to taste
Fresh cilantro leaves for garnish
Instructions:
Hard-boil the eggs: Place the eggs in a saucepan, cover them with water, and bring to a boil. Reduce the heat and simmer for about 10 minutes. Then, cool the eggs under cold running water, peel, and set them aside.
Heat oil in a large pan or skillet over medium heat. Add cumin seeds and mustard seeds. Allow them to splutter.
Add the chopped onions and sauté until they turn translucent and golden brown.
Stir in the minced garlic, ginger, and green chilies. Cook for another 2-3 minutes until the raw smell disappears.
Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
Reduce the heat to low and add the spices – turmeric powder, chili powder, coriander powder, and salt. Cook for a few minutes to blend the flavors.
Whisk the yogurt in a bowl to ensure it’s smooth. Gradually add it to the pan, stirring continuously to prevent curdling.
Once the yogurt is well incorporated, add the water and bring the mixture to a gentle simmer.
Gently add the hard-boiled eggs into the curry. Cover and simmer for about 10-15 minutes, allowing the flavors to infuse.
Sprinkle garam masala over the curry and stir gently.
Garnish with fresh cilantro leaves.
Serve your delicious egg curry hot with rice or Indian bread like roti or naan.[https://tii.la/JJ17](https://tii.la/JJ17)
by Leather-Ad3290